I love the Vietnamese Spring rolls and sometimes feel that it is just to expensive to pay for it at restaurants. It turned out to be really easy to make and the dipping sauce was just yums!
The original recipe was from Chow.
Ingredients
The rolls (Makes about 10 rolls):
10 round rice paper
15 prawns, cooked and sliced lengthwise
2 cups of cooked rice vermicelli (除米粉）
10-15 lettuce leaves
1 cup cilantro leaves
1 cup fresh basil (I used sweet basil)
30 chive sprigs
Other optional herbs: mint, perilla, thai basil
Dipping sauce
1/2 cup peanut butter
3 tbsp Hoi Sin Sauce
1/2 cup water
2 tbsp lime juice
2 tbsp fish sauce (note to self: do not use Knife brand)
11/2 tbsp soy sauce
1 tbsp brown sugar
3 cloves of garlic, minced
1 tbsp roasted sesame seed oil
chilli paste/ finely minced chilli (left it out for the kids)
Method
Have a tray/ dish of warm water nearby.
Wet the rice paper by quickly dipping it in the warm water and then lay it out on a clean towel.
Place 2 prawns, orange side down, first.
Layer the lettuce on top, followed by the rice vermicelli.
Add on any other herbs.
Lift the bottom of the rice paper and fold it towards the filling.
Fold in the left and right sides.
Add a sprig of chives (or can simply put it inside the roll together with the rest of the filling)
Continue rolling the rice paper until the end.
Serve immediately with the dipping sauce.
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